Molcajete guacamole

This authentic guacamole recipe is simple and easy to follow, and it only requires a few ingredients. With its unique flavor and texture, guacamole makes the

Using a molcajete or mortar and pestle will give you the best guacamole you have ever had. Smashing the ingredients releases the natural oils and flavors in a way that you just can’t achieve by chopping with a knife. This is guacamole done right, and it doesn't take a lot of ingredients. If you have ever had tableside guacamole at a restaurant, this is how they make it!If you don't have a molcajete, simply use a mortar and pestle instead. If it isn't large enough to hold all the ingredients…

At the Rosa Mexicano restaurants in New York City, guacamole is prepared tableside in a traditional molcajete. The result is one of the best guacamoles we've ever had—here's how they do it.

GUACAMOLE EN MOLCAJETE😍If you’ve never made guacamole in a molcajete (mortar and pestle), this is your sign to do so ASAP. Using a molcajete allows you to grind charred garlic and serrano prior to adding the avocado, giving a subtle smokiness to your guacamole that will be far superior than others you have had. I promise this will be a hit at your Cinco de Mayo celebrations!Note:Guacamole is one of those foods that people have strong preferences for. Some like it extra citrusy, some like it…

This classic guacamole is so good, it will become your signature “house” recipe.

Authentic Mexican guacamole is made in a stone, mortar-and-pestle-style bowl called a molcajete. Learn everything you need to know, including how to care for your molcajete.

The summer before my senior year of college, I worked at a trendy Latin fusion tapas restaurant. Our claim to fame was tableside guacamole, so I spent some of the hottest nights of the year schlepping a heavy cart around the dining room making fresh guacamole from scratch. It was the worst job I ever had...but I did learn how to make a damn good guac. It all starts with one crucial step: smashing fresh aromatics like red onion, jalapeno, and garlic to release all of their flavor. At the…

The summer before my senior year of college, I worked at a trendy Latin fusion tapas restaurant. Our claim to fame was tableside guacamole, so I spent some of the hottest nights of the year schlepping a heavy cart around the dining room making fresh guacamole from scratch. It was the worst job I ever had...but I did learn how to make a damn good guac. It all starts with one crucial step: smashing fresh aromatics like red onion, jalapeno, and garlic to release all of their flavor. At the…

This recipe is all about the molcajete method. Don't forget, guacamole is very much a choose-your-own-adventure kind of dish. Have fun adjusting the amount of lime, salt, cilantro, and heat until you find your own platonic ideal.